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Lemon Pudding Cake                                                  6 to 8 servings

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Ingredients

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¼ cup all-purpose flour

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1 cup sugar

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1 tsp salt

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3 eggs, separated

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1 cup milk

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¼ cup lemon juice

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Preheat oven to 325°F.  9-inch square baking  dish plus  larger

 

 

dish to hold water.

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Instructions

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1.  In medium bowl, combine flour, sugar and salt.  In small bowl,

 

 

      beat egg yolks; mix in milk and lemon juice.  Add to flour 

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      mixture, mixing well.

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2.  In mixing bowl, whip egg whites until stiff but not dry; fold into

 

 

      egg yolk mixture.  Pour into baking dish. then into larger pan

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      filled with 1-inch hot water. 

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3.  Bake 50 minutes or until top is nice and brown.  Cool about 30

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      minutes; then serve.  Keep leftovers in the refrigerator.

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Options

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Mixture can be poured into 8 (6-ounce) custard cups, placed in a

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shallow pan filled with 1-inch of hot water. Bake 35 minutes or until

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nice and brown.

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Lemon Pudding Cake
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